Sweets made with sesame seeds or til seeds come with nutritive, preventive and curative values, have a longer shelf life and are ideal to be consumed during the winter season
Sweets made with sesame seeds or til seeds come with nutritive, preventive and curative values, have a longer shelf life and are ideal to be consumed during the winter season
Tahina Cookies
Ingredients Refined flour 500 gm Roasted sesame paste 125 gm Milk powder 15 gm Baking powder 8 gm White sugar 180 gm Brown sugar 125 gm Butter 200 gm
Method Mix cream, butter, sugar and brown sugar till fluffy. Sieve milk powder, flour and baking powder together. Slowly add water. Mix rest of the ingredients. Take out the mixture on a dusted tabletop and roll or cut into fancy shapes. Sprinkle castor sugar on top and bake at 180°C for 25 minutes.
Recipe courtesy: Chef Rahis Khan, The Metropolitan Hotel & Spa
Til ki mithai
Ingredients Sesame seeds cup Heavy milk 1 cup Milk powder 1 cup Sugar cup Cardamom powder 1/8 tsp
Method Roast sesame seeds over medium heat until golden brown and keep aside. In a non-stick frying pan, add heavy cream, milk powder and mix. Cook over medium-high heat and stir till bubbles start forming. Lower the heat to medium and keep stirring and scraping the sides and bottom of the pan, until mixture is reduced to a thick paste.
Add roasted sesame seeds. Stir for another 2-3 minutes until it starts looking like soft dough. Lower the heat, add sugar and cardamom powder. Keep stirring and bring the barfi back to a dough texture. Spread this mixture onto a greased plate, approximately inch thick. Let it set for at least two hours at room temperature. Cut barfis to desired shape. They can be stored in an airtight container at room temperature for upto 2 weeks. Recipe courtesy: chef Rahis Khan, The Metropolitan Hotel & Spa
Til aur badam ke ladoo
Ingredients Sesame seeds 1 cup Cardamom powder 1/8 tsp Handful of almonds Grated jaggery cup
Method Dry roast sesame seeds till they become aromatic and set aside to cool. Meanwhile, dry roast almonds and cool them. Grind together sesame seeds and jaggery with cardamom powder to make a fine powder. Transfer this to a plate and add almonds. Take small portions and roll them to balls. Store ladoos in an air tight jar and handle with moist free hands.
Recipe courtesy: Chef Ram, Hadippa
Mix dry fruits til barfi
Ingredients Mawa 200 gm Til 90 gm Cashew powder 70 gm Water 60 ml Gur (jaggery) 50 gm Mixed dry fruits 30 gm
Method In a heavy bottom pan, boil gur and water for 5-7 minutes. Add mawa and mix. Add white til and cashew powder and keep stirring till barfi starts leaving the sides. Pour it in a greased ring mould and decorate with mixed dry fruits.
Recipe courtesy: chef Rakhee Vaswani, Palate Culinary Studio
Black sesame and matcha tea cookies
Ingredients Toasted black sesame seeds 50 gm Refined flour 250 gm Matcha tea powder 1 tsp Baking soda tsp Salt tsp Brown sugar 100 gm Unsalted butter 90 gm White sugar 50 gm Vanilla extract 5 drops Egg yolk 1 Egg 1
Method Preheat an oven to 165°C. Grease baking sheets or line with parchment paper. Sift together flour, matcha tea powder, baking soda and salt in a bowl. Beat brown and white sugar and butter. Add vanilla essence. Mix flour mixture into creamed butter mixture until dough is just blended. Add black toasted sesame seeds. Pour cookie dough on the tray and roll in the extract, egg and egg yolk until light and creamy. Take a 1 cm thick sheet and cut into desired shapes. Bake in the preheated oven for eight to ten minutes. Cool cookies on the baking sheet for 2 to 3 minutes before transferring to a wire rack to cool. Recipe courtesy: chef Prem Kumar Pogakula, The Imperial
